Pork bocadillo with roasted red peppers & basil mayo
Several summers ago we were lucky enough to do a home exchange with a family in Madrid. My kids are pretty adventurous eaters, but their fave was the pork bocadillo; a Spanish sandwich served on a baguette.
Truthfully, the one they got in Spain was very simple: a seared pork cutlet on a warm freshly baked baguette. I’ve fancied it up a bit.
XO, km
THE DISH:
pork bocadillo with roasted red peppers & basil mayo | makes 3
THE STUFF:
1 small red pepper
1 small yellow pepper
EVOO
1 cup mayonnaise
1/2 cup fresh basil leaves
6 small thin pork cutlets (I buy a small tenderloin and cut myself)
Kosher S+P
1 French baguette
Handful of arugula
THE HOW-TO:
PEPPERS: Place the peppers directly onto a stove flame and char on all sides until completely black. Transfer to a bowl and cover with plastic wrap. Let them steam until completely cooled. Peel away all the black skin but do NOT run them under water. Discard core and seeds, slice and add to a small bowl. Toss with EVOO.
BASIL MAYO: add mayo, basil and a big pinch of salt to a blender and puree.
PORK: generously season the pork cutlets with S+P. Warm a bit of EVOO in a skillet over medium-high heat. Cook until opaque throughout, 4 minutes per side.
TO ASSEMBLE: cut baguette into 3 equal pieces and slice open. Slather with basil mayo and top with pork cutlets, roasted peppers and arugula. Serve at once.